Saturday, November 20, 2010

cooking is a science and an art

The individuality of our experiences is what science will never be able to solve. The individuality of taste, which is, in a way, the only aspect of taste that really matters, cannot be explained by science. The subjective experience is irreducible. Cooking is a science and an art. As the chef Mario Batalj once said about one of his recipes, “If it works, it is true.”



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